Title Tol4Food - Transfer of knowledge and training for European traditional food producers related to innovative quality control methodologies
Project Number 2011-1-RO1-LEO05-15317
Project Type Transfer of Innovation
Marketing Text A significant challenge for traditional food production is to improve its competitiveness by identifying innovations that guarantee the safety of the products, while at the same time meeting general consumer demands and specific consumer expectations towards traditional food (European Research on Traditional Food, EC, DG_Research, 2007).
The main aims of the project were to develop and to implement an integrated system for training and life long learning and to promote cooperation and mobility between researchers and SMEs- traditional food processors from Romania, Spain and Portugal in the field of assessing the authenticity of traditional foods as a mean of improving the transfer of knowledge and good practices.
The project consortium has four partners from three countries. The project was coordinated by The National Institute of Research & Development for Food Bioresources (IBA Bucharest, Romania). IBA Bucharest is a public research institution in the field of food technologies, food quality and safety, food packaging, supported by Romanian Food Industry Federation -ROMALIMENTA as subcontractor. The other core partners are: SIVECO (Romania), the National Technological Centre for the Food and Canning Industry (CTC, Spain) and Universidade Católica Portuguesa - Escola Superior de Biotecnologia (UCP-ESB, Portugal). SIVECO is a private shareholder company, the most important Romanian provider and software integrator. CTC is a private non profit organization, with experience in European projects and technology transfer activities to the industry. UCP is member in several European Projects like ISEKI Mundus, the Safe consortium and Truefood.
The project had many tangible outcomes: a training module about traditional foods (food safety aspects, quality control, innovation potential etc.), a database with traditional foods, consumer survey, foresight exercise, product description sheets, sensorial methods, e-learning system, different training materials, project website, project brochures (on packaging and pasta production), 11 published articles, 28 project presentations, flyers.
The project produced several intangible outcomes. A broader awareness for applying the food legislation and sensorial methodologies for food authenticity identification were created. The short-time impact envisages: a reinforcement of the activity for traditional food SMEs through dissemination of project results and training professionals, encouraging the traditional food revival and refocus consumers’ preference to traditional food. The expected long term outcomes will be materialized and quantified in growth of the traditional food sector in the participating countries.
The main aims of the project were to develop and to implement an integrated system for training and life long learning and to promote cooperation and mobility between researchers and SMEs- traditional food processors from Romania, Spain and Portugal in the field of assessing the authenticity of traditional foods, as a mean of improving the transfer of knowledge and good practices.
- To identify and to analyze the interests of the target groups: SMEs from the traditional food sector
- To contribute to the development of a strategy for the valorization of the target group’s activity
- To increase the competitiveness of SMEs producers by implementing training programs (training sessions, courses) related to: legislative framework of traditional foods-comparative aspects in participant countries, quality criteria for identification of traditional food authenticity, sensorial analysis methods as an instrument for demonstration of food authenticity, methods for identification of possible frauds in traditional foods, quality control aspects concerning traditional foods,
- To support participants in training and other related activities aiming at the acquisition and the use of knowledge, skills and qualifications to facilitate personal development
- To facilitate the development of innovative practices in the field of vocational education and training
- To support the development of innovative ICT-based content, services, pedagogies and practice for lifelong learning
- To transfer the knowledge in a form of innovative training content to the traditional food processors, the VET organizations and other relevant stakeholders.
The proposal facilitated the improvement of knowledge and skills, the exchange of information by training the researchers and the traditional foods producers from Romania, in collaboration with West European countries (Spain and Portugal).
So, the proposal addresses the following objectives of the Program Call of LLP 2011:
- To support participants in training and other related activities aiming at the acquisition and the use of knowledge, skills and qualifications to facilitate personal development, employability and participation in the European labour market
- To support improvements in quality and innovation in vocational education and training systems, institutions and practices.
Open and distance learning
open and distance learning
program or curricula
material for open learning
The project provided:
- a training module about traditional foods (containing data on: food safety aspects, quality standards, certification legislation contributed to the achievement of the project objectives through giving recommendations to SMEs producers from food sector on how EU safety and legal demands should be fulfilled and teaching students in quality control, safety aspects, laboratory methods for further involvement as "technicians in food analysis".
The training module was used to develop the lessons for the e-learning platform, using the same distribution of the chapters.)
- a database with traditional foods (available on the project website)
- consumers'survey methodology and result in the three participating countries(regarding the most important determinants which influence the consumers' preferences)
-a foresight exercise to understand the strong and weak points of the sector but also the opportunities on the market
- description sheets of the most consumed traditional food products
- sensorial methods for demonstrating the authenticity of the food products
-an e-learning platform (lessons devided on chapter, with theory and exercices to be done by food mihufacturers and also students from high school and food science faculties)
- different training materials (pdf. or PowerPoint presentations)
- project website
- 2 project brochures/books (Potential food safety risks related with packaging and Traditional pasta production)
- 10 published articles and 1 article under review)
- 28 project presentations (national and international conferences and symposia)
- flyers for project dissemination during meetings, trade-fairs etc.
- more than five training sessisons with SMEs representatives were organised during the project (in Portugal and in Romania)
- many dissemination actions were achieved: including newsletters, information on the e-mail lists, mass media press releases, TV interviews (http://www.tvrplus.ro/editie-viata-satului-146034).
In terms of the sustainability, the project partners outlined idea to continue the project based on the following actions:
- the collaborative system will be accessible also after the completion of the project - The expert panel, created and trained in WP2, will remain available after the project is completed for potential further analysis of traditional foods and also for disseminating the accumulated knowledge and know-how to other stakeholders from the targeted field
- Link the Tol4Food project with other projects (for example with the new LdV project- INNSENS)
- UCP-ESB Portugal will link the Tol4Food project with a new LdV project coordinated by Spain
- Promotion of traditional foods (UCP-ESB Portugal will work on promotion of Portuguese wines and cheeses which are not well known outside the country and to improve the knowledge and the dissemination in this filed)
- Promotion of biodiversity into the food (IBA will work to promote the use of the pseudo cereals in bread making as well as aromatic and medicinal plants)
- Involvement in similar project calls -the Tol4Food partners will actively work for furrher project proposals in the calls: ERASMUS+, capacities of SMEs/Association in the filed of food security and sustainability.